A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests.
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Now, for the main meal, you wan to end up with 1 1/2 pounds of food per person.

brisket- 2 pounds raw boneless per 5
beer can chicken- 10-12 chickens, depends on size; 1 1 piece per person
polish sausage- 1 pound per 6
cook a package of vegetarian sausages or patties for the non-meat eaters
potato salad- about 7 gallons
cole slaw- about 4 gallons
beans- 12 pounds dry or about 5 gallons
18 pounds good bread or rolls, 3 pounds butter, 3 squirt bottles mustard, a gallon of pickles

For beverage or dessert help, see the beverage planning page and the dessert planning page

1. KUNG FU Jamilla's Vegan Gazpacho iced soup- use 4-5 ounce glasses to make little "shooters", plan 1 per person, have a gallon back for refills
2. Hummus with veggie tray and crackers and pita chips - veggies to include cucumbers, baby carrots, sweet peppers, summer squash
1/4 cup hummus per person, garnish with sumac or sweet paprika, olive oil, maybe a roasted red pepper bruschetta. 1/2 pita per person, or 1 pound pita chips per 10-12
3. Cheese platter with crackers, 10 pounds cheese, some can be balls or logs, 8-9 pounds crackers
4. Fruit platter -- cantaloupe, grapes, watermelon, strawberries, use the fruit tray page, 6 bites per person plus a couple strawberries, vary according to fruit prices day of
5. Fresh bleu cheese slaw salad- this is the only thing requiring a fork, consider switching to a piece of something such as my Italian parm spinach squares or mini quiches, 2-3 per person, depends on size
6. Pre made meatballs- 15 pounds, 1 gallon sauce
7. Cake- consider doing a dessert buffet (see dessert planning page), or adding grooms cake (yay chocolate! a 2 layer 1/2 sheet serves 50-60) or "kitchen cake" (sheet cake in wedding cake flavor, each serves 50) , allows for more dessert choices and a smaller wedding cake- they are the MOST expensive
8. Beer and Wine with Champagne toast and dancing to follow…
Use the beverage page to estimate- a full keg of beer serves about 40 beer drinkers. A sangria type wine punch is much less costly than straight wine- good recipe for white wine sangria on this site-

Add dinner level coffee if you are serving alcohol this late, see beverage planning page.